Routine Inspection
Dec 9, 2025
3 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The warewashing room is undergoing active construction, and the ceiling is currently being shielded with a plastic covering. The plastic covering does not adequately cover all parts of the ceiling. Observed cracks in the wall and in the cove basing. [CA] Floors, walls, and ceilings shall be maintained clean and in good condition. NOTE: Per PIC, the construction crew only works outside of cafe operating hours. Ensure warewashing room is thoroughly cleaned following periods of construction.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the active use of I5 TurboChef oven without a ventilation hood or approval from this Department. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility must submit plans or apply for hood exemption to Plan Check Department to use the TurboChef.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured chicken patties stored on the grill from 112-128F. Per PIC, chicken patties were cooked 30 minutes prior to temperature measurement and are reheated before service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chicken patties will be served or discarded by the end of lunch service (less than 4 hours from initial cooking time).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source